Andy Montoya
Blue cheese is a category of cheeses characterised by greenish-blue or blue veins of mold from the Penicillium genus. While some generic terms for cheese are not capitalised, others are, and there is no consistent rule for this. Blue cheese, for instance, is not capitalised, but Roquefort, Gorgonzola, and Stilton—all types of blue cheese—are capitalised.
| Characteristics | Values |
|---|---|
| Capitalization rules | Capitalize proper names, trademarks, and copyright names. |
| Blue cheese capitalization | Not capitalized when used as a description, e.g., "blue cheese." |
| Blue cheese capitalization | Capitalize when referring to specific types, e.g., "Roquefort" or "Gorgonzola." |
| Bleu cheese | Bleu is simply the French spelling of "blue." |
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What You'll Learn
Blue cheese is not a proper noun, so it is not capitalized
The question of whether to capitalize the name of a cheese is a complex one, and there is no consistent rule. Generally, proper nouns are capitalized, and this includes trademarked or copyrighted names. However, this rule is not always applied to the names of cheeses.
Blue cheese is not a proper noun, and it is not trademarked or copyrighted, so it is not capitalized. Blue cheese is not a particular type of cheese but rather an entire category of cheeses characterized by their greenish-blue veins of mold. These veins are created by the introduction of mold from the Penicillium genus, specifically Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum.
The spelling "bleu cheese" is also correct, as "bleu" is the French spelling of "blue." In French, blue cheese is known as "fromage bleu." The use of blue cheese in salad dressing is believed to have originated in France. While the name "bleu cheese" contains the proper noun "bleu," it is still not typically capitalized in English.
Some writers choose to capitalize the names of certain cheeses, such as Camembert, especially when the cheese is named after a place, like Camembert, France. However, this practice is not consistent, and other place-named cheeses like gorgonzola (from Gorgonzola, Italy) and roquefort (from Roquefort, France) are not always capitalized.
In summary, while there is no clear rule for capitalizing cheese names, blue cheese is not capitalized because it is not a proper noun, trademark, or copyright. The French equivalent, "bleu cheese," is also not typically capitalized in English, even though it contains the proper noun "bleu."
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Blue cheese is made with Penicillium roqueforti
Blue cheese is made using a culture of the fungus Penicillium roqueforti. This fungus is commonly found in nature, isolated from soil or decaying organic matter. It is well-suited to the conditions of cheese-making, such as low oxygen levels and temperatures, and is responsible for the distinctive blue veins, flavour, and colour of blue cheese.
The process of making blue cheese is complex and involves several steps. Firstly, the Penicillium roqueforti inoculum is prepared. This involves using a freeze-dried culture of the fungus, which is washed from pure culture agar plates and then frozen. The water is then evaporated through freeze-drying, preserving the culture until it is reactivated with water.
Once the Penicillium roqueforti inoculum is ready, it is added to autoclaved, homogenised milk that has been mixed with salt, sugar, or both. This mixture is incubated for several days at a specific temperature range, and additional salt and/or sugar is added. A modified milk fat is then incorporated, stimulating the release of free fatty acids, which contribute to the rapid flavour development of blue cheese.
After the curds have formed, they are ladled into containers and the Penicillium roqueforti inoculum is sprinkled on top, along with Brevibacterium linens. The curds are then moulded into cheese loaves, and whey drainage is allowed to occur over a period of 10 to 48 hours. Salt is added to enhance flavour and act as a preservative, and the cheese is salted for another 24 to 48 hours.
Finally, the cheese undergoes a ripening process through ageing. Freshly made blue cheese has minimal flavour development, and a fermentation period of 60 to 90 days is typically required before the cheese is marketed. This extended period allows for the complex fermentation and maturation processes mediated by lactic acid bacteria and fungi, resulting in the distinctive characteristics of blue cheese.
While Penicillium roqueforti is the most common fungus used in blue cheese production, it is worth noting that other fungi can also be present in artisanal blue-veined cheeses. Additionally, some strains of Penicillium roqueforti produce secondary metabolites, like PR-toxin, which may be toxic and pose potential health risks. However, these metabolites are generally considered safe due to their low toxicity and instability in cheese.
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Gorgonzola is a type of blue cheese
Gorgonzola is made using unskimmed cow's milk. It is inoculated with a Penicillium mould (a different strain of bacteria from that used to make the antibiotic penicillin), which gives it its distinctive blue veins. The cheese is then aged for around three to six months, during which time the mould branches throughout the body of the cheese, creating its unique flavour and texture.
Gorgonzola comes in two varieties: dolce (sweet) and piccante (spicy). Dolce is known for its soft, buttery, and creamy texture, while piccante is firmer, more crumbly, and has a stronger flavour. Gorgonzola is often creamier than other blue cheeses, with fewer veins of blue colouring throughout, and a slightly milder aroma and taste. This makes it a popular choice for those who are new to blue cheese, as it can be less intense and overwhelming.
Gorgonzola is a versatile cheese that can be used in a variety of dishes. It is commonly used in Italian cuisine, such as pizzas, risottos, and pasta dishes. Its creamy texture makes it ideal for spreading on sandwiches or as a dip. It can also be melted or crumbled over food to add a punch of flavour. Gorgonzola pairs well with full-bodied red wines, such as Malbec or Zinfandel.
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Blue cheese can be made from cow's, sheep's, or goat's milk
Blue cheese is a category of cheeses characterised by the introduction of a mould from the Penicillium genus. Specifically, the moulds used are Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum. The process of making blue cheese consists of six standard steps, with additional ingredients and processes to give the cheese its distinctive properties.
Blue cheese can be made from various types of milk, including cow's milk, sheep's milk, and goat's milk. Each type of milk can contribute different flavours and textures to the final cheese. For example, Gorgonzola, a blue cheese originating in the town of Gorgonzola in Milan, Italy, is made from cow's milk. It has a softer and creamier texture and a buttery and slightly sweet taste with tangy undertones. It is often spreadable and crumbles easily.
Roquefort, one of the first blue cheeses, is made from ewes' milk. According to legend, it was discovered when a young boy's meal of bread and ewes' milk cheese was left in a cave for months. When he returned, the mould (Penicillium roqueforti) had transformed his cheese into Roquefort.
The process of making blue cheese begins with the culturing of suitable spore-rich inocula and fermentation for maximum flavour. In the first phase of production, a Penicillium roqueforti inoculum is prepared. Multiple methods can be used to achieve this, but all involve the use of a freeze-dried Penicillium roqueforti culture. Salt, sugar, or both are added to autoclaved, homogenised milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti and incubated for three to four days at 21–25 °C (70–77 °F).
After incubation, more salt and/or sugar is added, and aerobic incubation continues for an additional one to two days. Alternatively, sterilised, homogenised milk and reconstituted non-fat solids or whey solids are mixed with sterile salt to create a fermentation medium. A spore-rich Penicillium roqueforti culture is added, followed by modified milk fat, which stimulates the release of free fatty acids, essential for rapid flavour development.
Finally, the curds are ladled into containers to drain and form into a full wheel of cheese. The Penicillium roqueforti inoculum is sprinkled on top of the curds, along with Brevibacterium linens. The curds are then knit into moulds to form cheese loaves with an open texture. Whey drainage continues for 10–48 hours, with frequent inversion of the moulds to promote this process. Salt is added as a preservative, and the cheese is salted for 24–48 hours. The final step is ripening the cheese through ageing, which can take 60–90 days before the flavour is typical and acceptable for marketing.
Regarding the capitalisation of "blue cheese", there is no consistent rule. Generic terms for cheese are generally not capitalised unless they are proper nouns, trademarks, or brand names. However, usage varies, and some writers choose to capitalise certain cheese names, such as "Cheddar", while others do not.
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Blue cheese is an acquired taste
The process of making blue cheese is quite complex and consists of two main phases: the culturing of suitable spore-rich inocula and fermentation for maximum flavour. In the first phase, a Penicillium roqueforti inoculum is prepared, which involves washing the mould from pure culture agar plates and then freeze-drying it. This process retains the value of the culture, which is then activated by adding water. Salt, sugar, or both are then added to autoclaved, homogenised milk via a sterile solution, and this mixture is inoculated with the Penicillium roqueforti culture.
The solution is incubated for several days at a specific temperature range, and then more salt and/or sugar is added before continuing the incubation process for another one to two days. Alternatively, a fermentation medium can be created by mixing sterilised, homogenised milk and reconstituted non-fat or whey solids with sterile salt, and then adding a spore-rich Penicillium roqueforti culture. Modified milk fat is also added to stimulate the release of free fatty acids, which is essential for the rapid flavour development of blue cheese.
Once the curds have formed, they are ladled into containers to drain and then sprinkled with the Penicillium roqueforti inoculum along with Brevibacterium linens. The curds are then knit into moulds to form cheese loaves with an open texture. Whey drainage is continued for 10-48 hours, with frequent inversion of the moulds to promote this process. Salt is added as a preservative, and the cheese is then aged for 60-90 days to allow the flavour to develop fully.
The unique flavour and aroma of blue cheese are often polarising, with some people loving it and others finding it unappealing. It is said that blue cheese is an acquired taste, and this is certainly true for many who are initially intimidated by its strong smell and unusual appearance. However, for those who learn to appreciate it, blue cheese can be a delicious and versatile ingredient, adding a distinctive flavour to salads, appetizers, and more.
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Frequently asked questions
Blue cheese is not capitalized because it is not a proper noun or a trademark. It is a category of cheeses that includes Gorgonzola, Roquefort, and Stilton, among others.
Cheese names are capitalized when they are proper nouns, trademarks, or brand names. For example, Boursin is capitalized because it is owned by a specific company. Similarly, Cheddar cheese is derived from the place name Cheddar in England, so it is capitalized.
Blue cheese is made from various types of milk, including cow, sheep, and goat milk. The process involves six standard steps, with additional ingredients and processes to create the blue veins. First, salt, sugar, or both are added to autoclaved, homogenized milk. This mixture is then inoculated with Penicillium roqueforti and incubated. More salt and/or sugar is added, and aerobic incubation continues. Next, modified milk fat is added to stimulate the release of free fatty acids, which is essential for flavor development. Finally, the curds are formed into cheese loaves, drained, and aged.
